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Where I can I get good dry aged steaks?

Thanks! Will post back what i find!

15 minutes ago
FattyDumplin in San Francisco Bay Area

How do you cook a grey steak medium rare

Funny... Is the well done steak a German "thing"? I ask because my BIL is German and he always insists on nuking his steak (and then slathering in a pool of A1). I always assumed it was a personal oddity, but your post got me thinking.

about 6 hours ago
FattyDumplin in Home Cooking

Where I can I get good dry aged steaks?

I've been on a grilling kick since I got my new Weber and finally ready to move on from the cheapie steaks I've been testing on and try out some good stuff. I almost bought some Whole Foods dry aged ribeyes, but reviews made it seem hit or miss and at $24/lb, I wasn't willing to do that. Anyone have suggestions for a favorite butcher to get the good stuff? Can hit anywhere from Menlo Park to Los Gatos! Thanks.

about 10 hours ago
FattyDumplin in San Francisco Bay Area

Help me expand my grilling repertoire

One other idea that i executed for first time last night... created marinade of olive oil, parsley, garlic, took a trimmed bronzino (but i imagine a snapper would work well), cut diagonal slats in the body, rubbed salt all over the inside and outside, and marinated for a few hours. Took it out, stuffed the slats and interior with lemon slices and the marinated garlice. Stuck it in the fish basket (I love this thing, can you tell?) and grilled over flame for about 8 minutes on each side. Good stuff and glad i tried it.

about 12 hours ago
FattyDumplin in BBQ, Smoking, & Grilling

Help me expand my grilling repertoire

http://www.saveur.com/article/Recipes...

I use the yakitori sauce recipe all the time. it rocks on fish and beef, at least. i'll buy either a big fish collar from the farmers market or a good salmon steak, and just brush it on heavy during the end of grilling.

the fish tacos i just played around with. http://www.timos.com/restaurant/html/...

this gives you the base, but in place of vinegar, i use citrus. here, i marinate the fish for a few hours, typically a whole snapper,split down the middle. andjust grill in with the fish basket. I usually slap of some sliced onions and green peppers into the basket so they grill up, make a batch of guac and salsa, get some tortillas and we are in business.

Jul 26, 2014
FattyDumplin in BBQ, Smoking, & Grilling

Help me expand my grilling repertoire

Fish.... get a good grill basket. i do either asian style (Saveur has an amazing recipe for the japanese negima yakitori sauce that i've used on ling cod, salmon, etc) or do fish tacos in tikinxic style using a marinade of red achiote paste and citrus juice. Both are super easy and faves of hte family.

have also experimented with absic japanese skewers, ie cartilage, duck, chicken, beef scallion, enoki bacon, etc.

Jul 25, 2014
FattyDumplin in BBQ, Smoking, & Grilling

this is a good idea?

Not sure. But stanton social used to do a french onion soup dumpling. It was ok, but I'll take the real thing any day of the week.

Jul 24, 2014
FattyDumplin in Home Cooking

Favorite Ice Cream 2014

oh yeah, will note who is not on my list for favorite ice cream... tin pot creamery at town and country in palo alto. flavors are nice, but almost all of them tend to be cloyingly sweet.

not that i get up to SF all that often, but my favorite in the bay area continues to be bi-rite. love their flavors, perfectly sweet and the right texture, i.e. not too crystalline, like HS, and not to creamy, like gelato.

Jul 24, 2014
FattyDumplin in San Francisco Bay Area

No Rare Burgers for You!

Sorry, wasn't trying to call you out... was offering a potential rationale why a restaurant wouldn't want to offer rare burgers. Always tough to properly pass on sentiment on posts :)

I wasn't able to find much on the issue, but the clear proxy for me was the McD's coffee case where they had printed warnings on the cup, but got sued anyways and lost.

The one article I did find indicated that the warning passes some, but not all of the liability back to the consumer: http://www.wfmynews2.com/story/news/l...

That puts the emphasis to the customer. They know. You're putting the warning out there. So if they decide to still eat it, it puts more of the liability on them and takes some of it off the restaurants." The quote comes from a restaurant owner, so maybe the issue is that owners aren't sure how much the disclaimer protects them.

Jul 23, 2014
FattyDumplin in Southeast

Widespread Stone Fruit Recall in NJ Markets - Listeria

Ha, i'm location centric. Whenever I go home to Philly, I eat whats in season, especially the corn... have always loved jersey corn.

Jul 23, 2014
FattyDumplin in New Jersey

Widespread Stone Fruit Recall in NJ Markets - Listeria

that's because we're sending you the dregs ;) i grew up on the east coast and now live in the bay area... there is no comparison. the stone fruits out here are insanely good when in season.

More seriously, the real issue and why we have the geographic preferences is likely due to the ripening. When i buy from my farmers market vendor, the peaches and such are perfectly ripe and may even be too ripe by the end of the week if not eaten. i'm sure its the same for you in Jersey. But to ship from CA to NJ or vice versa, I assume you'd have pick way before the optimal time.

Jul 23, 2014
FattyDumplin in New Jersey

No Rare Burgers for You!

i'm no legal expert, but i doubt a warning on the menu covers them from litigation if a customer gets sick from a rare burger...

Jul 23, 2014
FattyDumplin in Southeast

Favorite Ice Cream 2014

I wouldn't say its great ice cream, but the soft serve place at the Mitsuwa in Campbell has black sesame and green tea, which on a hot day really hit the spot. It's very creamy, not too sweet and is more of a subtle sesame / tea flavor.

Jul 22, 2014
FattyDumplin in San Francisco Bay Area

Voyageur du temps (Los Altos)

sorry to hear that. i haven't tried the prepared foods yet,but i continue to work my way through the bakery section. friday was the cheese baguette. delicious but a bit too decadent tome, as the cheese was quite thick.

Jul 19, 2014
FattyDumplin in San Francisco Bay Area

I need advice on cooking fish

if you have a bbq grill, an easy way is to use a fish basket (literally a wire basket that is thin profile and big enough to hold a fillet / steak / whole fish). then marinate whatever fish you want and throw it on the grill. depends on the fish / crust you want / temperature of the flesh, but you can usually tell when to take it off. iIt's pretty easy and never failed me.

Jul 18, 2014
FattyDumplin in Home Cooking

I need advice on cooking fish

i still remember back in the day, i went cat fishing. came back and filleted 20 live catfish and fried them up. It was fishy in the apartment for days. so not always an issue of freshness. some fish tend to be more fishy and i think salmon / catfish are in that category.

Jul 18, 2014
FattyDumplin in Home Cooking
2

Obama cuts the line at Franklin BBQ in Austin

At least for me, it's an innocuous thread. Kind of fun to read and debate, if so inclined. Some may mean it more innocently, others may have an agenda (won't attempt to speak for the OP). I thought it was interesting and you even learn a little about the posters' personalities, so heck, I'd say leave it on.

Jul 16, 2014
FattyDumplin in Food Media & News

Obama cuts the line at Franklin BBQ in Austin

yep, it's why i'm such a cynic about politics in general.... the real issues are secondary to all the general bullshit and posturing.

Jul 16, 2014
FattyDumplin in Food Media & News
1

Obama cuts the line at Franklin BBQ in Austin

Really? I'm not an Obama fan. Nor was I a Bush fan. As a casual observer, I'd say most presidents take their fair share of flack...

Jul 16, 2014
FattyDumplin in Food Media & News

Obama cuts the line at Franklin BBQ in Austin

Ha. No matter what he did, he'd be criticized... "Hey, why's the president waiting in line for 2 hours for BBQ." vs "Hey, why's he able to cut the line".

That being said, if I were in line, I would've spoken up. He's the president, not some god. And I didn't vote for him and don't really agree with many things he's done (sorry, political views... smacking myself), so no, I don't feel any desire to let him cut in line.

Ending this now, before I really go on a rant.

Jul 16, 2014
FattyDumplin in Food Media & News

Oren's Hummus Shop in Mountain View

although i've always enjoyed the skewers. they are always tender and well seasoned. can't always say that about your average mediterannean spot. coupled with the hummus and pita, and it's been a favorite of mine since i moved here.

Jul 15, 2014
FattyDumplin in San Francisco Bay Area

Voyageur du temps (Los Altos)

I haven't. But the croissants are on the to try list once I work my way through the more interesting stuff. YeAh, breathtaking I'd a good word for the price. Safire review was interesting. I've never been enamored satura.

Jul 11, 2014
FattyDumplin in San Francisco Bay Area

Voyageur du temps (Los Altos)

Well worth it. Tucked in back of the downtown on first. IMO, kicks saturas butt for a snack.

Jul 11, 2014
FattyDumplin in San Francisco Bay Area

Oren's Hummus Shop in Mountain View

Ooh. Great addition to the area. The PA location is one of my favorite lunch spots.

Jul 11, 2014
FattyDumplin in San Francisco Bay Area

Boiling whole duck

Good point. I just feel like trying it sometime. I love duck. I love grilling. Yet I've never done the two together.

Jul 11, 2014
FattyDumplin in Home Cooking

Voyageur du temps (Los Altos)

I am seriously addicted to this place. French bakery run by a Japanese dude, Nobu, who is the most humble person ever and I can only wish him great success...

You ever go to a bakery and see the most amazing pastries and breads only to bite into flaccid croissants, non crusty baguette, etc.? Look no more. So far I've tried the bacon epi, rich smoky bacon wrapped by the perfect baguette, which is airy yet chewy on the outside with a crisp crust that shatters on impact and their star ring which is a brioche that is dusted with confectioners sugar and lemon zest. Brioche is shaped as a star with points, which results in a light fluffy brioche center but the points are more crusty. The ambience feels like a place that belongs in napa or the hamptons.

FYI, if you can't fathom paying $4.50 for a croissant or $5 for a Danish, then don't come here, as they are premium prices. But for me, it's worth the premium for superlative pastries and breads.

Jul 11, 2014
FattyDumplin in San Francisco Bay Area

Boiling whole duck

for anyone in the know, could you bbq duck on a large weber gas grill? I presume over indirect heat you could do it, but curious if anyone's tried...

Jul 11, 2014
FattyDumplin in Home Cooking

Boiling whole duck

i've had boiled duck in asian preparations. i remember growing up drinking dong guai duck soup, which is an herbal, aromatic soup that is supposed to be very healing. i've also had a braised duck dish which is amazing as well, but not sure how it was made, although i'm sure it was heavy on star anise, soy, garlic, etc.. just some ideas.

Jul 11, 2014
FattyDumplin in Home Cooking

Wolf vs Thermador 36"??

Yeah that's it. And every time it reignites it obviously has to click.

Jul 11, 2014
FattyDumplin in Cookware

Wolf vs Thermador 36"??

No. I think he's referring to the low sim, which may do that. But I don't use that function.

Jul 10, 2014
FattyDumplin in Cookware